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ZUCCHINI - APPLE CRISP

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Ingredients

  • TOPPING:
  • 2 pounds (l KG) zucchini
  • 4 tbsp (60 ML) lemon juke
  • 3 tbsp (43 ML) quick-cooking tapioca 1/2 tsp ground cinnamon
  • 3 large apples
  • 3/4 cup granulated sugar
  • 1 1/3 cups all-purpose flour
  • 1/2 tsp grated lemon rind
  • 1/2 cup butter or margarine, cut into pieces
  • 2/3 cups firm-packed brown sugar
  • 1/4 tsp ground nutmeg

Details

Preparation

Step 1

Peel and chop coarsely enough zucchini to measure about six cups (1,500 ML). Peel, core and chop coarsely enough apples to measure about 3 cups (750 ML). Combine zucchini, apple, lemon juke, sugar, tapioca and cinnamon. Place in a shallow two-quart (2-L) baking dish.
For topping, combine flour, brown sugar, lemon rind and nutmeg. Rub in butter with fingers until mixture is crumbly. Sprinkle over zucchini-apple mixture. Bake at 375 F (190 c) for about 50 minutes, or until apples are tender. Serve warm. Makes six to eight servings.

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